A quick and delicious recipe for Pasta with Spinach and Feta!
250 g penne pasta
2 tbsp olive oil
1 medium onion, chopped
1 garlic clove, minced
1 cup sliced mushrooms
3 cups chopped fresh tomatoes, (or canned diced tomatoes, drained)
2 cups spinach leaves, packed
pinch hot-pepper flakes
250 g feta, crumbled
In a large pot of boiling salted water, cook the pasta until tender but not mushy. Drain and rinse until cold. Heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until softened – about 5 minutes. Add the mushrooms and continue to cook, stirring, until the mushrooms have released their liquid and it has evaporated – about 3 to 5 minutes. Add the tomatoes, spinach and crushed chilies. Bring to a boil and simmer for 2 minutes, or until the tomatoes are heated through and the spinach is wilted. Season with salt and pepper, then stir in the pasta and toss to coat with the sauce. Add the feta cheese, stir and serve immediately.
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